Ecuadoran Spicy Cheese and Potato Patties
serves 4 to 6

1 3/4 lbs. potatoes, cut in 1" chunks
2/3 C   fresh corn kernels or frozen kernels, thawed
1/2 C grated Monterey Jack cheese
1 Anaheim or poblano chile, seeded and chopped
1/3 C  chopped scallions
3 T  chopped fresh cilantro (optional)
3 T  butter

In a large saucepan, cover potatoes with water and bring to a boil. Cook over med. heat for 15 min., or until tender. Drain and return to the pan. Stir gently over med. heat for about 1 min.  Put the potatoes into a large bowl and mash until smooth. Stir in the corn, cheese, chile, scallions and cilantro, if using. Season w/salt & pepper and mix well. Shape into 8 patties about 3/4” thick.  In a large, heavy skillet, melt the butter. In 2 batches, cook patties over med. heat, turning once, for 6 - 8 min., or until golden brown. Remove to a heated serving platter. Patties can be topped w/fried eggs for brunch or dinner.
 

Cucumber Salsa
try this over grilled fish or chicken (or maybe over the potato patties?!)

2 C finely chopped cucumber
3/4 C finely chopped red bell pepper
2/3 C finely chopped red onion
1/2 C chopped fresh cilantro
2 tbsp. red wine vinegar
2 tbsp. olive oil

Mix all ingredients in a large bowl. Season to taste with S&P. Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.